with Multicolored Cherry Tomatoes & Eggplant

In summer, eggplants of all shapes and sizes swell heavy on the vine. Let’s celebrate this mild, hearty produce. For this Japanese-inspired recipe, depending on what’s freshest near you, we’ll be sending you either a purple eggplant or a delicate white eggplant. To bring out the fruit’s subtle, savory flavor, we’re sautéing it, then serving it in a cooling soba noodle salad—along with multicolored cherry tomatoes—as a side for pan-seared cod. And for crunchy texture and an intensely aromatic finish, we’re garnishing the dish with peanuts and Thai basil.

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Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Halve the tomatoes. Peel and mince the ginger. Cut off and discard the root ends of the scallions; thinly slice the white bottoms and cut the green tops into ½-inch pieces. Cut off and discard the stem end of the eggplant. Halve the eggplant lengthwise, then slice crosswise into ½-inch-thick pieces. Pick the Thai basil leaves off the stems; discard the stems. Roughly chop the peanuts. In a large bowl, whisk together the ponzu sauce, sesame oil, miso paste and 2 tablespoons of water until smooth; season with salt and pepper to taste.

2
Cook the tomatoes & aromatics:

In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the tomatoes, white bottoms of the scallions and ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant and the tomatoes have softened. Transfer to the bowl of sauce; stir to combine. Wipe out the pan.

3
Cook the eggplant:

In the same pan, heat 2 teaspoons of oil on medium-high until hot. Add the eggplant in a single layer; season with salt and pepper. (If necessary, work in batches.) Cook, stirring occasionally, 6 to 8 minutes, or until softened and lightly browned. Transfer to the bowl of sauce, tomatoes and aromatics. Wipe out the pan.

4
Cook the noodles:

While the eggplant cooks, add the noodles to the pot of boiling water. Cook 5 to 7 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent sticking. Set aside.

5
Cook the fish:

Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the eggplant, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned fillets and cook 2 to 4 minutes per side, or until golden brown and cooked through. Remove from heat.

6
Finish & plate your dish:

Rinse the cooked noodles under warm water once more; drain thoroughly. Add the rinsed noodles and half the Thai basil (tearing just before adding) to the bowl of sauce and cooked vegetables. Stir to combine and season with salt and pepper to taste. Divide the finished noodles and vegetables and cooked cod fillets between 2 plates. Garnish with the peanuts, green tops of the scallions and remaining Thai basil. Enjoy!

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Cod & Miso Soba Noodles

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Halve the tomatoes. Peel and mince the ginger. Cut off and discard the root ends of the scallions; thinly slice the white bottoms and cut the green tops into ½-inch pieces. Cut off and discard the stem end of the eggplant. Halve the eggplant lengthwise, then slice crosswise into ½-inch-thick pieces. Pick the Thai basil leaves off the stems; discard the stems. Roughly chop the peanuts. In a large bowl, whisk together the ponzu sauce, sesame oil, miso paste and 2 tablespoons of water until smooth; season with salt and pepper to taste.

2
Cook the tomatoes & aromatics:

In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the tomatoes, white bottoms of the scallions and ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant and the tomatoes have softened. Transfer to the bowl of sauce; stir to combine. Wipe out the pan.

3
Cook the eggplant:

In the same pan, heat 2 teaspoons of oil on medium-high until hot. Add the eggplant in a single layer; season with salt and pepper. (If necessary, work in batches.) Cook, stirring occasionally, 6 to 8 minutes, or until softened and lightly browned. Transfer to the bowl of sauce, tomatoes and aromatics. Wipe out the pan.

4
Cook the noodles:

While the eggplant cooks, add the noodles to the pot of boiling water. Cook 5 to 7 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent sticking. Set aside.

5
Cook the fish:

Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the eggplant, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned fillets and cook 2 to 4 minutes per side, or until golden brown and cooked through. Remove from heat.

6
Finish & plate your dish:

Rinse the cooked noodles under warm water once more; drain thoroughly. Add the rinsed noodles and half the Thai basil (tearing just before adding) to the bowl of sauce and cooked vegetables. Stir to combine and season with salt and pepper to taste. Divide the finished noodles and vegetables and cooked cod fillets between 2 plates. Garnish with the peanuts, green tops of the scallions and remaining Thai basil. Enjoy!

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